Get the Recipe: Vegan Pumpkin Pancakes (Gluten-free)
Make a batch of gluten-free vegan pumpkin pancakes for a cosy breakfast or brunch! They are fluffy, soft, and perfectly sweetened, as well as ready in under 30 minutes.
Ingredients
- 1/2 cup pumpkin purée
- 1 1/2 tbsp almond butter
- 1 cup plant-based milk
- 1/2 cup oat flour
- 1/2 cup all-purpose gluten-free flour
- 1/4 tsp sea salt
- 1 tsp baking powder
- 1 1/2 tbsp coconut sugar
Equipment
- Mixing bowl
- Frying pan
Instructions
- Add the pumpkin purée, almond butter and plant based milk to a mixing bowl and whisk together thoroughly.
- Add the oat flour, all purpose gluten-free flour, salt, baking powder and coconut sugar. Mix together using a spatula.
- Heat a non-stick frying pan over a medium-high heat. Pour in around 2-3 tbsp batter per pancake and cook for 2-3 minutes, until crispy and golden around the edges. Cook for a further minute on the other side.
- Serve with extra almond butter and other toppings of your choice.
Notes
These pancakes keep in the fridge in an airtight container for 4-5 days. You can also freeze them for up to 2 months. Reheat either in the microwave or in the toaster, and serve as normal.
Calories: 92kcal, Carbohydrates: 15g, Protein: 3g, Fat: 3g, Saturated Fat: 1g, Sodium: 121mg, Potassium: 145mg, Fiber: 2g, Sugar: 3g, Vitamin A: 2383IU, Vitamin C: 1mg, Calcium: 88mg, Iron: 1mg